Saison

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Yes, it’s a three-Michelin-starred restaurant that can compete with the best restaurants in the world. Yes, a dinner here can cost a few hundred dollars for two. But the equally stunning cocktails are a mere $16 each, equal to or even more elegant than far more expensive counterparts in great cocktail cities like Tokyo, Berlin and London. Bar manager Anthony Keels crafts world-class cocktails using exquisite Japanese barware. Service is impeccable yet never stiff. This is also a bar for wine aficionados with a 5,000-plus-bottle wine cellar curated by wine director Mark Bright.

THE DRINK TO DRINK: ​Keels’ inventions include a Daiquiri touched by harissa, garam masala spices and toasted makrut lime. When available, ask for his off-menu Violet Gin & Tonic, a vibrant purple-hued beauty in which he infuses aromatic Nolet’s gin with violets from the Saison garden.

KNOW BEFORE YOU GO: Saison’s spectacular wine cellar can make a night at the bar an event. Chat with staff at the bar, and they can curate bites from the full tasting menu to pair with cocktails and/or wine pairings (or you can go for the full menu).